In a medium bowl stir together eggs, maple syrup, sour cream, and melted butter. In a large bowl stir together flour, ground tea, ginger, baking soda, and salt. Add egg mixture to flour mixture; stir until well combined. Pour batter into the prepared pan, spreading evenly.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm with Pumpkin Ice Cream.
Pumpkin Ice Cream
In a large mixing bowl combine vanilla ice cream, slightly softened, canned pumpkin, orange liqueur, and pumpkin pie spice. Beat with an electric mixer on medium speed until combined. Transfer ice cream to a freezer container; cover tightly and freeze for at least 4 hours before serving.